|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed limes stored over cooked ribs in the walk in. Unwashed produce should not be stored over or in contact with RTE food due to the contamination risk of any outside debris falling in or coming in contact with ready to eat items. CDI by PIC moving items to a lower shelf. REPEAT VIOLATION |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple utensils with food debris accumulated on them stored as clean, such as scoops, bag opemers and can opener blade. Observed pots and pans with stickers and sticker residue stored as clean. Insure that stickers and sticker residue are removed when items are washed, and that items that are washed/rinsed/sanitized are done so thoroughly. CDI by PIC moving the dirty items to the dish area, and removing stickers when found. REPEAT VIOLATION |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken in the fryer prep cooler at temperatures above 45F. Observed raw chicken in the prep cooler at temperatures above 45F, all other items in this unit were 45F or below. CDI by PIC discarding the chicken from the fryer area, and moving the chicken in the grill area prep cooler to the walk in to cool down. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed grilled onions cooling in a prep unit. Onions were discarded by PIC. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple instances of wet stacking of pots, pans, dishes, lids and other utensils. Some items were pyramid stacked correctly, but all other utensils were drying while wetstacked. REPEAT VIOLATION. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked or damaged clear lexan pans and containers throughout the facility. Once items become damaged and are no longer easily cleanable, replacing or refinishing is needed. CDI by PIC discarding broken pans. REPEAT VIOLATION. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Tae 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavily soiled gaskets on the under flip top reach in units in the prep area. Gaskets and other non-food contact surfaces should be maintained clean to reduce the risk of any old food items or debris contaminating any food stored in the unit. REPEAT VIOLATION. |